Banana Pecan BiscottiPosted: December 20, 2010 | |
As my second biscotti for H work party I wanted to make something banana nut as it always tastes good with coffee and early in the morning, so any leftover would be perfect in the break room. I used my same biscotti recipe but this time added in 1.5 mashed bananas and 1/2 cups pecans. They were perfect..just as good as a muffin!
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1/2 cup granulated sugar
3 large eggs
1-2 mashed bananas
1/2 cups chopped pecans
Preheat oven to 350.
In a medium bowl, whisk together flour, baking powder and salt.
In a large mixing bowl, beat together butter and sugar. Add eggs, one at a time, mixing well after each. Add dry ingredients and mix until combined – stir in mashed banana and nuts.
Evenly divide dough into 4 pieces on a lightly floured surface. Shape each piece into 9″ x 1 1/2″ round log. Place logs 3 inches apart onto parchment-lined baking sheet.
Bake until tops are cracked and ends just start to turn light brown, about 18 to 20 minutes. Remove from oven and reduce temperature to 325. Cool logs 10 minutes on cookie sheet.
Cut each log diagonally into 1/2″ slices with sharp serrated knife. (Discard ends, if you want.) Arrange pieces standing up back onto the baking sheet.
Bake until cookies are light golden brown and crisp on both sides, about 12 to 15 minutes. The centers may still be a little soft, but will firm up as they cool. Place onto cool rack and cool completely.
Make about 4 dozen.